Nori

• We will be using half the sheet at a time. The nori has lines in it, place the seaweed so the lines are going left to right. Then cut the middle of the sheet. When you place the nori on your bamboo mat the lines will be still running left to right horizontally.

Bamboo Mat

• Cover your bamboo mat with a big piece of plastic wrap. Cover the whole thing and seal up the edges. Take a fork and poke a few holes in the plastic making sure to not cut the string that holds the bamboo together.

Prep Food

Rice

• Measure out rice. Rinse the rice by adding water and stir your hand in the rice in either a clockwise or counterclockwise direction. Drain and add more water and repeat until rinsed water becomes almost clear.
• Take your measured and washed rice and add the appropriate amount of water. I like to allow my rice to sit in the water for about 15 minutes before cooking.

Sushi Vinegar

• While the rice is cooking, place the rice vinegar, sugar, and salt in a small saucepan and heat while stirring the mixture. Taste the mixture and add more sugar, salt and vinegar to taste. Take off the stove once the sugar and salt have dissolved. Set aside for later, and we will add it to the rice.

Making Sushi Rice

• Transfer rice to a large bowl and add small amounts of the sushi vinegar to the rice. Using your rice paddle, cut through the rice, lift it, and fold it over the top. Repeat and add more vinegar and taste along the way. Just be careful that you don’t add too much vinegar so that the rice becomes drenched and separated.
• If you like, fan the rice as you’re mixing the vinegar into the rice. The fanning cools the rice and creates a desired sheen when making sushi rice. And by the way, you’ll want the rice to be room temperature when making your sushi.

Spicy Tuna Mixture

• Cube your fresh sushi-grade tuna and then mince finely. In a small bowl add the mayo and hot sauce and mix. Add the sauce to the mayonnaise and mix. Next add the spicy sauce to the tuna and mix. Cover and refrigerate the tuna filling if you plan to make the sushi rice later.

Rolling Sushi

• You’ll want a bowl of cold water to keep your fingers damp, so the sticky rice doesn’t cling to your hands.
• Clean and dry some cut-up Butter lettuce leaves.
• Take about a 1 cup to ¾ cup of sushi rice and gently pat down a handful of sushi on your mat. Make a layer of rice and fill it to the edges of the sushi.
• Now you’ll want to turn over the nori and rice, so the rice faces the mat. The sheet of nori should be on top and facing you.
• Place your prepared tuna mixture horizontally near the middle and a little towards the bottom of your nori. Place your butter lettuce leaves on top of the tuna. Some people add chopped green onions as well for a crunchy center.
• Take the bottom edge of the sushi mat and begin rolling the sushi. Try to roll the sushi tightly. When you get to the end of rolling, squeeze the bamboo mat, so the edges seal together.
• Place a sheet of wax paper around your sushi and twist the ends to seal. When cutting the sushi, use a sharp knife and cut through the paper and sushi into sections.
• When serving remove the wax paper and place on a plate with all the other sushi.